Charred Eggplant with Chile Sauce & Tahini
To make chef Erez Komarovsky’s charred eggplant, choose young eggplant that haven’t yet developed seeds, which can cause bitterness. If you have a gas burner at home, try cooking each eggplant over the open flame for about four minutes to impart smoky flavor. This recipe first appeared in our May 2013 issue with Gabriella Gershenson’s article The Promised Land.
- 2 small Italian eggplant (about 1 lb.)
- 2 cups cilantro leaves, chopped
- 1 cup mint leaves, chopped
- 1 cup virgin olive oil
- 1⁄4 cup honey
- 6 cloves garlic, peeled
- 1 serrano chile, stemmed and seeded
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup tahini, for serving
- 6 soft-boiled eggs, halved
- Heat broiler to high. Place eggplant on an aluminum foil-lined baking sheet. Broil, turning as needed, until tender and charred, 8-10 minutes.
- Purée cilantro, mint, oil, honey, garlic, serrano chile, juice, zest, salt and pepper in a food processor to make a smooth herb sauce. To serve, slice eggplant in half lengthwise, leaving stem attached. Season with salt and pepper. Spoon herb sauce and tahini over eggplant and arrange eggs around eggplant on a serving platter.